Kitchen Insider: Cibo e Vino

john-colluraThis month, step into the kitchen of executive chef John Collura from Cibo e Vino in Scottsdale, and learn his recipe for Short Ribs – perfect for a Father’s Day get-together.

Cibo e Vino, is locally owned and offers eclectic authentic Italian food in a family friendly environment. There is no disputing that executive chef John Collura knows his Italian food. Collura may have been a Brooklyn boy but his roots start back in Sicily. His great-great grandmother came to the United States on a boat through Ellis Island in 1905. Nana Coni, as he called her, cooked for the entire family once a week until she was 95 years old. That was the beginning of Collura’s journey. He learned to cook with Nana Coni every Sunday as he stood by her side while she prepared dinner for 40 family members.

As Collura grew so did his passion for cooking. He opened up Cosmic Pizza and Deli and then Giovanni Pizza and Bistro. Giovanni Pizza and Bistro was a huge success and went on to be named as one of Phoenix’s top 20 restaurants.

When Collura turned 40, he sold his restaurants and went to Le Cordon Bleu. He earned his associate degree in only one year with a 4.0 GPA while winning several cooking contest along the way.

Cibo e Vino is located at 34522 North Scottsdale Road, Suite D1, in Scottsdale. For more information, call 480.595.6600 or visit www.ciboevinoaz.com.

Chef John Collura’s Short Rib Recipe

collura-short-rib1 each short rib                                                           1 cup spinach

1 cup risotto                                                                3 Tbsp butter

1 Tbsp mozzarella                                                       1 Tbsp white wine

1 Tbsp romano                                                            1 cup port wine

1 Tbsp asiago                                                              1 cup demi glaze

1 Tbsp cream                                                              1 Tsp garlic

salt and pepper

 

Risotto

  1. In a skillet, heat risotto, white wine, 1 Tbsp butter and cream
  2. Add romano, mozzarella and asiago to risotto
  3. Season to taste

Demi Glaze

  1. Reduce port wine to au sec
  2. Add demi glaze and reduce by 75 percent
  3. Mount with 1 Tbsp butter and serve

Spinach

  1. In a skillet, melt 1 Tbsp butter
  2. Add spinach and wilt
  3. Season with garlic and salt and pepper to taste

Comments

  1. Reblogged this on Bruce Swift.

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